From 8044684b26cd551884774a56100b5b5c184041ae Mon Sep 17 00:00:00 2001 From: Luke Smith Date: Sun, 21 Mar 2021 08:25:54 -0400 Subject: title fixes --- src/Classic-bechamel-sauce | 37 ------------------------------------ src/Corn-salsa | 22 --------------------- src/classic-bechamel-sauce.md | 37 ++++++++++++++++++++++++++++++++++++ src/corn-salsa | 22 +++++++++++++++++++++ src/schinkenfleckerl-gratinated | 39 -------------------------------------- src/schinkenfleckerl-gratinated.md | 39 ++++++++++++++++++++++++++++++++++++++ 6 files changed, 98 insertions(+), 98 deletions(-) delete mode 100644 src/Classic-bechamel-sauce delete mode 100644 src/Corn-salsa create mode 100644 src/classic-bechamel-sauce.md create mode 100644 src/corn-salsa delete mode 100644 src/schinkenfleckerl-gratinated create mode 100644 src/schinkenfleckerl-gratinated.md diff --git a/src/Classic-bechamel-sauce b/src/Classic-bechamel-sauce deleted file mode 100644 index bcf4abe55..000000000 --- a/src/Classic-bechamel-sauce +++ /dev/null @@ -1,37 +0,0 @@ -# Classic béchamel sauce - -Classic French sauce, base for a lot of dishes - -- ⏲️ Prep time: 0m -- 🍳Cook time: 15-20 min - -## Ingredients - -- 5 Teaspoons unsalted butter -- 5 Teaspoons flour -- 1 litre whole milk -- Salt to taste -- Pepper to taste -- Pinch of nutmeg - -## Directions - -1. Put your butter in your pot and let is slowly melt on medium to low heat. -2. Once the butter is fully melted add the flour and stir it in to make a roux. -3. Keep stiring your roux on medium low heat until it gets lightly golden brown and starts melling a bit nutty. -4. Add about a glass of your whole milk and stir until combined, repeat this process until you have a thick sauce in your pan and new milk you add easily combines. Never stop stirring. -5. At this point you can add the rest of your milk, if you skip the previous step you will end up with lumps of roux that are hard to get out. -6. Lower your heat to low and keep stiring don't forget to get in the corners of the pot because your sauce will burn easily. -7. Once your sauce has the desired thickness give it a taste and add your salt and pepper until it is to your liking. A pinch of nutmeg, preferably freshly grated, will also go a long way. - -## Contribution - -yiusa - - - - - eth: `0x68F1317c6512f0267fA711cafB6C134Ae968FA80` - - - -;tags: basic sauce French Italian diff --git a/src/Corn-salsa b/src/Corn-salsa deleted file mode 100644 index 3bec3f50e..000000000 --- a/src/Corn-salsa +++ /dev/null @@ -1,22 +0,0 @@ -# Corn Salsa - -- Prep time: 10 Minutes -- Cook time: 1 Hour+ in fridge - -## Ingredients - -- 2 pounds frozen corn, defrosted -- 1/2 Red onion, finely chopped -- 4 Radishes, sliced thin and chopped -- Few pinches of Cilantro, finely chopped -- 1-2 Jalepenos, finely chopped (optional) -- Juice of 2-3 Limes -- Salt and pepper, to taste - -## Directions - -1. Chop everything to pieces smaller than the corn kernals. Mix well and let sit covered in the fridge for at least an hour, even better overnight. - -## Contributions -- Joe Powerhouse -- BTC:1KPxw9js2VukakhMv2wUUFUQZnHQL842ju diff --git a/src/classic-bechamel-sauce.md b/src/classic-bechamel-sauce.md new file mode 100644 index 000000000..bcf4abe55 --- /dev/null +++ b/src/classic-bechamel-sauce.md @@ -0,0 +1,37 @@ +# Classic béchamel sauce + +Classic French sauce, base for a lot of dishes + +- ⏲️ Prep time: 0m +- 🍳Cook time: 15-20 min + +## Ingredients + +- 5 Teaspoons unsalted butter +- 5 Teaspoons flour +- 1 litre whole milk +- Salt to taste +- Pepper to taste +- Pinch of nutmeg + +## Directions + +1. Put your butter in your pot and let is slowly melt on medium to low heat. +2. Once the butter is fully melted add the flour and stir it in to make a roux. +3. Keep stiring your roux on medium low heat until it gets lightly golden brown and starts melling a bit nutty. +4. Add about a glass of your whole milk and stir until combined, repeat this process until you have a thick sauce in your pan and new milk you add easily combines. Never stop stirring. +5. At this point you can add the rest of your milk, if you skip the previous step you will end up with lumps of roux that are hard to get out. +6. Lower your heat to low and keep stiring don't forget to get in the corners of the pot because your sauce will burn easily. +7. Once your sauce has the desired thickness give it a taste and add your salt and pepper until it is to your liking. A pinch of nutmeg, preferably freshly grated, will also go a long way. + +## Contribution + +yiusa + + + + - eth: `0x68F1317c6512f0267fA711cafB6C134Ae968FA80` + + + +;tags: basic sauce French Italian diff --git a/src/corn-salsa b/src/corn-salsa new file mode 100644 index 000000000..3bec3f50e --- /dev/null +++ b/src/corn-salsa @@ -0,0 +1,22 @@ +# Corn Salsa + +- Prep time: 10 Minutes +- Cook time: 1 Hour+ in fridge + +## Ingredients + +- 2 pounds frozen corn, defrosted +- 1/2 Red onion, finely chopped +- 4 Radishes, sliced thin and chopped +- Few pinches of Cilantro, finely chopped +- 1-2 Jalepenos, finely chopped (optional) +- Juice of 2-3 Limes +- Salt and pepper, to taste + +## Directions + +1. Chop everything to pieces smaller than the corn kernals. Mix well and let sit covered in the fridge for at least an hour, even better overnight. + +## Contributions +- Joe Powerhouse +- BTC:1KPxw9js2VukakhMv2wUUFUQZnHQL842ju diff --git a/src/schinkenfleckerl-gratinated b/src/schinkenfleckerl-gratinated deleted file mode 100644 index adbaf8c37..000000000 --- a/src/schinkenfleckerl-gratinated +++ /dev/null @@ -1,39 +0,0 @@ -# Schinkenfleckerl überbacken, Viennese Mac'n'Cheese - -This is a recipe for a typical Austrian carb and protein bomber. This is traditionally made with ham or smoked rolled roast. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 3 or 4 days. - -Serve topped with cheese on top of salad (with Mustard, Jam, Salt, 1 Vinegar, 4 Oil-Vinegrette) - -## Ingredients - -- 1kg ham or smoked rolled roast -- 1kg cooked fusilli noodles or small square flat noodles (=Fleckerl) -- 500 ml cream -- 500 ml sour cream -- 1-2 eggs -- Majoran, Muskat, Pepper -- Optional: - - parmesan - - chili flakes - -## Directions - -1. Start cooking noodles. -2. Cube ham into smaller than 1cm³ pieces. - - slice - - make 3 slices at once into cubes -3. Whip cream in a big bowl. -4. Add spices, eggs and sourcream to bowl and stir. -5. Put ham cubes in and stir. -6. Put noodles without water into bowl and mix. -7. Put the mixture into one or two baking pans (with baking paper) -8. Bake at ~160°C for ~2 hours -9. Optionally gratin Mozarella or any other cheese on top for 5-10 minutes. - -There you have it, an idiot-proof carb and protein bomber that should taste reasonably well. Besides browning the noodles this is really just throwing stuff into a baking pan. This is the kind of dish that tastes better the next day so it's ideal for making on a Sunday and eating for the next 3 or 4 days. Just reheat in oven or pan (add little water). - -## Contribution - -- Martin Stohanzl - [website](loesmartin.at), [youtube](https://www.youtube.com/channel/UCJkTyM5-fcVBkhi7DypoNsg) - -;tags: austrian beef pork ham noodles smoked-rolled-roast baking-pan diff --git a/src/schinkenfleckerl-gratinated.md b/src/schinkenfleckerl-gratinated.md new file mode 100644 index 000000000..adbaf8c37 --- /dev/null +++ b/src/schinkenfleckerl-gratinated.md @@ -0,0 +1,39 @@ +# Schinkenfleckerl überbacken, Viennese Mac'n'Cheese + +This is a recipe for a typical Austrian carb and protein bomber. This is traditionally made with ham or smoked rolled roast. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 3 or 4 days. + +Serve topped with cheese on top of salad (with Mustard, Jam, Salt, 1 Vinegar, 4 Oil-Vinegrette) + +## Ingredients + +- 1kg ham or smoked rolled roast +- 1kg cooked fusilli noodles or small square flat noodles (=Fleckerl) +- 500 ml cream +- 500 ml sour cream +- 1-2 eggs +- Majoran, Muskat, Pepper +- Optional: + - parmesan + - chili flakes + +## Directions + +1. Start cooking noodles. +2. Cube ham into smaller than 1cm³ pieces. + - slice + - make 3 slices at once into cubes +3. Whip cream in a big bowl. +4. Add spices, eggs and sourcream to bowl and stir. +5. Put ham cubes in and stir. +6. Put noodles without water into bowl and mix. +7. Put the mixture into one or two baking pans (with baking paper) +8. Bake at ~160°C for ~2 hours +9. Optionally gratin Mozarella or any other cheese on top for 5-10 minutes. + +There you have it, an idiot-proof carb and protein bomber that should taste reasonably well. Besides browning the noodles this is really just throwing stuff into a baking pan. This is the kind of dish that tastes better the next day so it's ideal for making on a Sunday and eating for the next 3 or 4 days. Just reheat in oven or pan (add little water). + +## Contribution + +- Martin Stohanzl - [website](loesmartin.at), [youtube](https://www.youtube.com/channel/UCJkTyM5-fcVBkhi7DypoNsg) + +;tags: austrian beef pork ham noodles smoked-rolled-roast baking-pan -- cgit v1.2.3